- 1 T. vegetable oil
- 2 t. minced garlic (2 large cloves)
- 1 cup finely chopped celery (2 large stalks)
- 1 cup thinly sliced leeks (white and pale green parts) or ½ cup chopped onion
- 1 ½ cups diced red sweet pepper (2 medium) or 2 roasted peppers diced
- 2 ½ cups thinly sliced mushrooms (1/2 pound)
- 1 ¼ lbs. ground turkey
- 1 egg, lightly beaten
- ½ t. salt
- ½ t. freshly ground black pepper
- dash of nutmeg
- ½ cup fresh bread crumbs
- ½ cup minced fresh parsley
In a large skillet, heat the oil briefly, and sauté the garlic, celery, leeks or onions and red pepper, stirring the vegetables until slightly softened, about 3-4 min.
Meanwhile, boil a kettle of water, and preheat the oven to 375.
Stir the mushrooms into the red pepper mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid, then remove the cove, and sauté the vegetables, stirring them, until all the liquid has evaporated. Remove the vegetables from the heat and set them aside.
In a large bowl, combine the turkey, egg white or whole egg, salt, pepper, nutmeg, bread crumbs and parsley. Add the sautéed vegetables, and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (approximately 8 x 4 inches), and set the pan in a large, shallow baking dish.
Place the pans in the preheated oven, pour the boiling water into the outer pan to a depth of about one inch, and bake the loaf for 1 hour 15 minutes. Remove the loaf pan from the outer pan and from the oven. Let the loaf rest for 15 minutes, then remove it from its pan for slicing.
- 1 t. cumin
- ¾ t. chili powder
- ½ t. salt
- ½ t. cinnamon
- ½ t. mint
- 1/8 t. garlic powder
- 1/8 t. ground red pepper
- 6 chicken thighs
- ½ t. vegetable oil
- 1 ½ cup chopped onion
- 1 ½ cup chopped red pepper
- 1 T. soy
- 3 ½ cups chicken broth
- 1 ¼ cup barley
- 1 can tomatoes, drained and diced
- 6 T. green onion
Coat chicken thighs with spices and brown in oil. Take chicken out of pan and saute onion and peppers until soft. Put chicken back in pan, add soy, chicken broth, barley and tomatoes. Bring to a boil and simmer for 55 minutes. Stir in green onions when finished.
Use only 1 t. or less chili paste if you don’t like it spicy. If the sauce is too thick thin it with a little water. It should be the consistency of heavy cream.
- 1/2 cup creamy peanut butter
- 1/4 to 1/3 cup water
- 2 T. soy sauce
- 1 1/2 T. rice vinegar
- 1 to 2 t. chile paste with garlic
- 1/2 t. sugar
- 1/2 t. salt, divided
- 1 pound medium shrimp, peeled and deveined
- 4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
- 1 red bell pepper, cut into julienne strips
- 3/4 cup chopped seeded cucumber
- 1/4 cup diagonally cut green onions
- 3 T. chopped roasted peanuts
- 2 T. cilantro
- 4 lime wedges
To prepare sauce, combine the first 6 ingredients and 1/4 t. salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 t. salt. Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
To prepare the pasta, combine peanut sauces, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges.
Yield: 4 servings.
- 3 T. olive oil
- 2 lbs. .beef chuck roast, in 1 inch cubes
- 1 large onion, minced
- ¼ c. chopped Italian parsley
- 3 garlic cloves, chopped
- ¼ t. ground cloves
- ¼ t. cinnamon
- ¼ t. allspice
- 1 c. dry red wine
- 2 ¼ c beef stock
- 2 14-16 oz. Cans whole Italian tomatoes
- ½ c. pitted nicoise olives
- 4 t. fresh rosemary, chopped (or 2 t. dried)
- 2 red bell peppers, cut into ¼” strips
Heat oil in heavy pan. Brown beef on all sides, in batches. Transfer beef to bowl and set aside.
Decrease heat to medium, add onion and parsley, cook until onion golden, 10 min. Stir in garlic, bay leaves, cloves, cinnamon, allspice.
Return beef to pan with onion mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer 15 min. Add beef stock and simmer 10 min. Add tomatoes with juices. Add olives, rosemary. Reduce heat to low, cover and cook beef until tender, stirring occasionally, 1 ½ hrs. Add bell peppers, cover and cook until tender, 15min. Season to taste with salt, pepper.
Serve over rice, couscous or polenta (polenta is excellent!)
- -3 cups boiling water
- 2 cups couscous
- 1 15 oz. can chick peas, drained
- 1 T. butter
- 2 cups sliced mushrooms
- ½ t. thyme
- 3 cloves garlic, minced
- 1 red pepper, chopped
- 1 cup peas, cooked fresh or frozen
- ½ cup currants
– ½ t. salt
– ½ cup parsley, minced
– 1 t. ground cumin
– ¼ t. cayenne pepper
– 6 T. olive oil
– 6 T. lemon juice
In a medium size bowl, pour boiling water over couscous. Stir and cover, stirring occasionally, keeping covered until all the water has been absorbed (about 30 minutes). Uncover and allow to cool. Add chickpeas.
In a frying pan, melt butter over medium heat. Add mushrooms, thyme and garlic; sauté until just tender. Add to couscous along with the rest of the ingredients. Chill at least 1 hour before serving.